Dr. Alissa Nolden and Nomzamo Dlamini, a food science doctoral candidate, recently published a paper in the journal Sustainability. The study aimed to understand the motivation behind consumers’ packaging choices, while also weighing price, lifestyle and other attitudes. In turn, the data can help industry experts understand what consumers think, believe and prefer, and educate them on how to make more sustainable choices.
Dr. Lynne McLandsborough has won the 2024 Mahoney Life Sciences Prize for her research that offers a solution to a sticky sanitation and food safety dilemma hounding the peanut butter and chocolate industries.
Dr. Grossmann, whose research focuses on designing holistic approaches to increase the consumption of plant- and microbial protein-rich foods, aims to incorporate lipids into high-moisture extrusion processes, a technique used to replicate the juiciness, appearance and texture of whole-muscle animal meat.
The Distinguished Professor of Food Science, along with his daughter Isobelle Farrell McClements and nephew Jake McClements, have written “How to be a Successful Scientist: A Guide for Graduate Students, Postdocs, and Professors” (Springer, 2024).
For the second consecutive year, the premium craft ice cream flavors created in the annual UMass Amherst Food Science-Herrell’s Ice Cream & Bakery Ice Cream Product Development Competition were each so luscious and innovative that Herrell’s vows to produce and sell all four of them at its popular Northampton store.
Matthew Moore, assistant professor of food science, received the Outstanding Young Scientist Award in honor of Samuel Cate Prescott from the Institute of Food Technologists (IFT).
Four teams of food science students, still busy in the lab putting the finishing touches on their flavorful frozen creations, will compete May 7 in the 10th annual Food Science-Herrell’s Ice Cream & Bakery Ice Cream Product Development Competition. The event is free and open to students, staff, the media and public.
Xiaoke Xiang ’25 had been named Spring 2024 Rising Researcher in recognition of her outstanding research, scholarship and creative activity in Food Science.